Shredded Brisket Hand Pies
Minutes Prep time: 30
Minutes Total time: 45
Servings: 7
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 45
Servings: 7
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (14 oz each) refrigerated pie crust
1 cup leftover shredded cooked brisket
3/4 cup Manwich® Bold Sloppy Joe Sauce
1 cup shredded cheddar cheese
1 egg
1 tablespoon water
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 122 mg | 12% |
Carbohydrate | 31 g | 10% |
Cholesterol | 74 mg | 25% |
Total Fat | 23 g | 35% |
Iron | 1 mg | 5% |
Calories | 382 kcal | 19% |
Sodium | 682 mg | 28% |
Protein | 13 g | 27% |
Saturated Fat | 10 g | 51% |
Sugars | 4 g | 0 |
Vitamin C | 1 mg | 2% |
Preheat oven to 375°F. Spray large baking sheet with cooking spray. Set pie crusts out at room temperature for 15 minutes.
Stir shredded brisket, sloppy joe sauce, cheese, and pickle together in small bowl.
Carefully unroll pie crusts onto a flat surface. Use a 4 inch circular pastry or cookie cutter to cut circles out of the pie crusts. Press scraps together into a smooth ball and use a rolling pin to re-roll the dough and cut more rounds.
Once you have all of your circles cut, use your rolling pin to roll each circle to 4-1/2-inches in diameter. Whisk egg and water together in small bowl to make egg wash.
Place 1 tablespoon of the meat mixture into the center of each circle. Lightly brush the edges of each circle with the egg wash. Carefully fold the edges together, like a taco shell, and press them together so that there are no holes, and the mixture is not exposed.
Lay hand pies flat and use a fork to crimp the seamed edges. Transfer hand pies to a baking sheet. Lightly brush the tops of each hand pie with the egg wash.
Bake for 20 to 22 minutes until golden brown. Let cool for 10 minutes. Serve, and enjoy!
Save remaining Manwich® to make sandwiches using 1/2-pound of ground meat!
Shredded Brisket Hand Pies